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Dum Aloo Methi
Main Ingredients | Baby potatoes, Dried fenugreek leaves (kasoori methi) |
Cuisine | Maharashtrian |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 500 grams baby potatoes, boiled and peeled
- 2 tablespoons dried fenugreek leaves (kasoori methi)
- 5 tablespoons oil
- 3/4 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- Salt to taste
- 2 medium onions, grated
- 2 teaspoons chopped garlic
- 2 teaspoon chopped ginger
- 2 green chillies, chopped
- 1 cup yogurt
Method
- Heat 2 tbsps oil in a non stick pan. Prick the potatoes with a fork.
- Add ¼ tsp turmeric powder, ½ tsp red chilli powder, potatoes and salt to the pan and stir well so that all the potatoes get coated with the masala.
- Cook for 2-3 minutes and transfer into a bowl.Heat the remaining oil in the same pan.
- Squeeze the onions and add and sauté till lightly browned.
- Add garlic and ginger and sauté till fragrant.
- Add green chillies, kasoori methi, remaining turmeric powder, remaining red chilli powder, yogurt, sautéed potatoes and salt and mix well.
- Cover and cook on low heat for 15 minutes. Serve hot.
Nutrition Info
Calories | 1387 |
Carbohydrates | 17.2 |
Protein | 217.1 |
Fat | 8.8 |
Other Fiber | potassium |
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